The Chicken Egg Roll Bowl is a flavorful, deconstructed version of your favorite egg roll, served in a convenient bowl. Packed with tender chicken, crunchy vegetables, and a deliciously savory sauce, this dish brings all the best parts of an egg roll without the need for deep-frying. It’s quick, healthy, and satisfying – perfect for a weeknight dinner or meal prep!
Why You’ll Love This Recipe
- Healthy and Light – Skip the frying and enjoy a lighter version of an egg roll without compromising on flavor.
- Packed with Veggies – This dish is loaded with healthy vegetables like cabbage, carrots, and onions for a nutrient boost.
- Easy to Make – The recipe comes together quickly in just one pan, making cleanup a breeze.
- Customizable – Add your favorite veggies, protein, or spice level to make it your own.
- Gluten-Free – A great alternative for anyone avoiding gluten, as it’s made without the traditional egg roll wrapper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground chicken (or chicken breast, finely chopped)
- Cabbage (shredded)
- Carrots (julienned or shredded)
- Green onions (chopped)
- Garlic (minced)
- Fresh ginger (grated)
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Sesame oil
- Olive oil (for cooking)
- Salt and pepper
- Optional: Red pepper flakes or chili paste for heat
Directions
- Heat the pan – In a large skillet or wok, heat olive oil over medium-high heat.
- Cook the chicken – Add the ground chicken and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes). Season with salt and pepper.
- Add the garlic and ginger – Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the veggies – Stir in the shredded cabbage, carrots, and green onions, and cook for another 3-4 minutes until the vegetables are softened but still crunchy.
- Prepare the sauce – In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetable mixture and stir to combine.
- Add optional heat – For a spicy kick, add red pepper flakes or chili paste.
- Serve – Once everything is well combined and heated through, remove from heat and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add More Protein – Use ground turkey, beef, or tofu for a different protein option.
- More Veggies – Throw in additional veggies like bell peppers, mushrooms, or zucchini for extra color and nutrition.
- Spicy Version – Stir in some sriracha or chili paste for an extra kick.
- Low-Carb – Serve over cauliflower rice instead of regular rice for a low-carb alternative.
- Sweet and Sour Twist – Add a tablespoon of honey or a splash of pineapple juice to the sauce for a sweet-sour flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen, but the texture of the vegetables may change slightly upon reheating. Store in an airtight container or freezer bag for up to 2 months.
- Reheating: Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it for 1-2 minutes, stirring halfway through.
FAQs
Can I use a different protein instead of chicken?
Yes, ground turkey, pork, or even tofu are great alternatives.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, this recipe is gluten-free.
Can I make this in advance?
Yes, you can prepare it ahead of time and store it in the fridge for up to 3 days.
How do I make this spicier?
Add more red pepper flakes, chili paste, or sriracha to the sauce for a spicier version.
Can I use pre-shredded cabbage and carrots?
Yes, using pre-shredded cabbage and carrots can save time and make the preparation quicker.
How can I add more crunch to this dish?
Top with chopped peanuts, sesame seeds, or crispy fried onions for extra crunch.
Can I serve this with rice?
Yes, you can serve the Chicken Egg Roll Bowl over steamed rice or cauliflower rice for added texture.
Is this dish good for meal prep?
Absolutely! This dish stores well in the fridge for several days, making it perfect for meal prepping.
Can I use regular vegetable oil instead of sesame oil?
While sesame oil adds a distinct flavor, you can substitute it with olive oil or vegetable oil if necessary.
What can I do with leftovers?
You can use leftovers in a wrap, on top of a salad, or even in an omelette for a quick meal.
Conclusion
The Chicken Egg Roll Bowl is an easy, healthy, and flavorful dish that brings all the deliciousness of an egg roll in a lighter, more nutritious format. It’s quick to prepare, packed with veggies and protein, and can be customized to your taste. Whether you’re making it for a weeknight dinner or prepping for the week ahead, this dish is sure to become a favorite in your household!
Print
Chicken Egg Roll Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
Description
The Chicken Egg Roll Bowl is a healthy, deconstructed version of the classic egg roll. Packed with tender chicken, crunchy vegetables, and a savory sauce, this dish is quick, gluten-free, and full of flavor. Enjoy all the goodness of an egg roll without deep frying, perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb ground chicken (or chicken breast, finely chopped)
- 2 cups cabbage (shredded)
- 1 cup carrots (julienned or shredded)
- 3 green onions (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
- Optional: Red pepper flakes or chili paste for heat
Instructions
- Heat the Pan: In a large skillet or wok, heat olive oil over medium-high heat.
- Cook the Chicken: Add the ground chicken to the pan. Cook, breaking it up with a spoon, until browned and fully cooked (5-7 minutes). Season with salt and pepper.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add Veggies: Stir in the shredded cabbage, carrots, and green onions. Cook for 3-4 minutes until vegetables soften but remain slightly crunchy.
- Prepare the Sauce: In a small bowl, mix together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetable mixture, stirring to combine.
- Add Heat (Optional): If you prefer a spicy dish, stir in red pepper flakes or chili paste.
- Serve: Once everything is combined and heated through, remove from heat and serve immediately.
Notes
- Protein Alternatives: Swap chicken for turkey, beef, or tofu for variety.
- Additional Veggies: Add bell peppers, mushrooms, or zucchini for more color and nutrition.
- Spicy Version: Increase the amount of red pepper flakes, chili paste, or sriracha for more heat.
- Low-Carb Option: Serve over cauliflower rice to make the dish low-carb.
- Sweet & Sour Twist: Add a tablespoon of honey or pineapple juice to the sauce for a sweet-sour flavor.
- Crunchy Toppings: Top with peanuts, sesame seeds, or crispy fried onions for added crunch.
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